White Chili

This recipe is from my sister-in-law, Ginny, affectionately known as “Aunt Ginny” in our family.  She recently moved away from the New Mexico, the home of Hatch chilies.

It has been years since I’d eaten white chili.  Nana Jean used to make it and I have her recipe somewhere.  When I find it I’ll update this blog post with her recipe as well.

• 2 cans of Northern white beans
• 1 large can of Pozole (or two 15 ounce cans)
• 1 onion diced
• 1 can of chicken broth
• 1 large chicken breast (about 1 pound) cut into 1-inch pieces
• Hatch Green Chilis (1 package of Young Gun frozen chilies, a jar of 505 Hatch Green Chilies, or 3 small cans of Hatch green chilies)
• White Pepper to taste
• Black Pepper to taste
• 2 teaspoons Cumin 
• 1 teaspoon Garlic Powder
• 1 pint of Sour Cream
• tortilla chips (optional) 

Sauté the diced onions in a bit of cooking oil until translucent.  Add the chicken and sauté so that the chicken has seared.  Add chicken broth and all the remaining ingredients with the exception of the sour cream.  Once the chili has gotten to the desired thickness and the chicken is done add the sour cream and cook just a bit longer until it is the desired thickness.  Serve with tortilla chips.